Determination of Antibacterial Efficacy of Lactoferrin Glycoprotein Obtained from Cow Colostrum

Abstract

Objective: It was aimed to investigate the antibacterial effect levels of Lactoferrin protein in cow colostrum. The aim of the study was to evaluate the effect of lactoferrin protein obtained from a natural product on the growth of Escherichia coli, Pseudomonas aerugenosa and Staphylococcus aureus. Method: Lactoferrin at 4 different concentrations (100 mg/ml, 50 mg/ml, 25mg/ml and 12.5mg/ml) was impregnated on 6 mm discs prepared from filter paper and placed on the MHA plate and after incubation at 37˚C for 24 hours, inhibition was evaluated. The antibacterial effect levels of naturally obtained lactoferrin at different concentrations were compared. Results: It was determined that the antibacterial activity of lactoferrin against Gram-negative bacteria Pseudomonas aeruginosa was higher than the other bacterial species in the study. It was determined that Lactoferrin at a concentration of 12.5mg/ml had the least inhibitory effect in the studied bacteria. It was concluded that E.coli and S. aureus were bacteria resistant to the antibacterial activity of lactoferrin. Conclusion: It was observed that this effect was limited in E.coli bacteria. In the light of these results, it was concluded that Lactoferrin, an antibacterial agent, has different antibacterial effects depending on the bacterial species and dose.

Keywords

• Cow colostrum
• lactoferrin
• antibacterial effect and whey protein.

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